This a delicious, quick & easy dish makes an excellent starter or buffet dish, simply serve with hot toast, crackers, rolls or sandwiches with some salad leaves.
We costed this recipe in Spring 2017 and it came out at £3.30.
Difficulty:👍👍
Cost: £££
Serves 4 people
250g/8 oz smoked mackerel fillets
125g/4oz cream cheese
150ml/5 fl oz Greek yoghurt or sour cream
Juice of half a lemon
1 tablespoon horseradish sauce (optional)
Black pepper, salt
A few chopped chives, spring onions, or parsley (optional)
- Remove all the skin and bones from the fillets. Place the mackerel in a bowl and mash with a fork.
- Add the yoghurt or sour cream, soft cheese lemon juice, horseradish (if using) and pepper. Mix thoroughly and taste. Add salt if necessary. NB: the fish will probably already be quite salty, so it is definitely worth tasting before adding any more.
- If you have food processor, simply put the fish, lemon juice and cream cheese into the bowl and process for about 30 seconds. Add the yoghurt or sour cream and season with pepper (and salt if necessary). This will give a very smooth pate.
- Stir in the chives, spring onions or parsley before serving.
Method
- Remove all the skin and bones from the fillets. Place the mackerel in a bowl and mash with a fork.
- Add the yoghurt or sour cream, soft cheese lemon juice, horseradish (if using) and pepper. Mix thoroughly and taste. Add salt if necessary. NB: the fish will probably already be quite salty, so it is definitely worth tasting before adding any more.
- If you have food processor, simply put the fish, lemon juice and cream cheese into the bowl and process for about 30 seconds. Add the yoghurt or sour cream and season with pepper (and salt if necessary). This will give a very smooth pate.
- Stir in the chives, spring onions or parsley before serving.
Ingredients
250g/8 oz smoked mackerel fillets
125g/4oz cream cheese
150ml/5 fl oz Greek yoghurt or sour cream
Juice of half a lemon
1 tablespoon horseradish sauce (optional)
Black pepper, salt
A few chopped chives, spring onions, or parsley (optional)
For a lower fat version, replace the cream cheese and Greek yoghurt with low fat soft cheese and low fat or fat free yoghurt.
Can be stored in a covered container in the fridge for up to 5 days.